One-Pan Lemon Herb Chicken

It’s funny how some of the best recipes are the ones that come about almost by accident. For me, this One-Pan Lemon Herb Chicken was one of those happy kitchen discoveries. Life was hectic, the fridge was looking a little bare, and the thought of washing multiple dishes after dinner was… well, let’s just say unappealing. I rummaged around and found some chicken thighs, a forgotten lemon, and a handful of herbs from my little balcony garden. The result? A flavor explosion that filled the kitchen with the most incredible aroma, and a dinner that had everyone asking for seconds. Even my pickiest eater, usually suspicious of anything green, devoured the herby potatoes roasted alongside the chicken. This recipe has become a weekly staple in our house, not just for its ease and minimal cleanup, but because it genuinely tastes like a restaurant-quality meal with minimal effort. If you’re looking for a weeknight dinner that’s both delicious and stress-free, you absolutely need to try this One-Pan Lemon Herb Chicken. It’s a game-changer!

Ingredients for the Perfect One-Pan Lemon Herb Chicken

This recipe relies on simple, fresh ingredients that come together to create a symphony of flavors. Here’s what you’ll need to gather to make your own delicious One-Pan Lemon Herb Chicken:

• Chicken Thighs (Bone-in, Skin-on): Approximately 2.5 – 3 lbs. Bone-in, skin-on thighs are recommended for their juiciness and flavor, as they don’t dry out as easily as chicken breasts during roasting. The skin also crisps up beautifully in the oven, adding a wonderful textural contrast. You can also use drumsticks or a combination of thighs and drumsticks.
• Potatoes (Baby Potatoes or Yukon Gold): 1.5 lbs. Baby potatoes are ideal because they cook quickly and evenly, and their thin skins don’t need peeling. Yukon Gold potatoes are another excellent choice, offering a creamy texture and buttery flavor. Cut larger potatoes into 1-2 inch pieces for even cooking.
• Onion (Yellow or Red): 1 large. Onions add a savory base flavor to the dish. Yellow onions are a classic choice for roasting, becoming sweet and tender as they cook. Red onions offer a slightly sharper flavor and beautiful color. Cut the onion into wedges or thick slices.
• Lemon (Fresh): 2 large. Lemon is the star of this dish, providing brightness and acidity that cuts through the richness of the chicken and vegetables. You’ll need both the zest and the juice of the lemon. One lemon will be sliced and roasted with the chicken, while the other will be used for zest and juice in the marinade.
• Garlic (Fresh): 6-8 cloves. Garlic adds a pungent, aromatic depth of flavor. Use fresh garlic cloves for the best flavor, and mince or roughly chop them.
• Fresh Herbs (Rosemary, Thyme, Oregano): 2 tablespoons each, chopped. Fresh herbs are crucial for the vibrant flavor profile of this recipe. Rosemary, thyme, and oregano are a classic Mediterranean combination that pairs perfectly with lemon and chicken. You can also use other herbs like parsley, sage, or marjoram, or adjust the ratios to your preference.
• Olive Oil (Extra Virgin): ¼ cup. Olive oil is essential for both flavor and cooking. It helps to crisp the chicken skin and vegetables, and also carries the flavors of the herbs and lemon. Extra virgin olive oil is recommended for its superior flavor and health benefits.
• Salt (Kosher or Sea Salt): To taste. Salt enhances all the flavors in the dish. Kosher salt or sea salt are preferred for their clean taste.
• Black Pepper (Freshly Ground): To taste. Freshly ground black pepper adds a pungent spice and depth of flavor.
• Optional Vegetables (Carrots, Broccoli, Asparagus, Bell Peppers): 1-2 cups, chopped. Feel free to add other vegetables to your one-pan meal. Carrots, broccoli florets, asparagus spears, and bell peppers roast beautifully alongside the chicken and potatoes. Choose vegetables that cook in a similar time frame to the potatoes and chicken.

Step-by-Step Instructions for One-Pan Lemon Herb Chicken

This recipe is incredibly straightforward and perfect for busy weeknights. Follow these simple steps to create a delicious and flavorful One-Pan Lemon Herb Chicken:

Step 1: Prepare the Marinade and Chicken

• Zest and Juice the Lemon: Start by zesting both lemons using a microplane or fine grater. Be careful to only zest the yellow part of the peel, avoiding the bitter white pith underneath. Then, juice both lemons. You should get approximately ¼ cup of lemon juice.
• Combine Marinade Ingredients: In a large bowl, whisk together the lemon zest, lemon juice, minced garlic, chopped fresh herbs (rosemary, thyme, oregano), olive oil, salt, and freshly ground black pepper. Mix well to ensure all the ingredients are combined and emulsified. This fragrant marinade is the key to infusing the chicken and vegetables with incredible flavor.
• Marinate the Chicken: Add the chicken thighs to the bowl with the marinade. Use your hands to thoroughly coat each piece of chicken with the marinade, ensuring it gets under the skin as well. This step is crucial for maximizing flavor. Ideally, marinate the chicken for at least 30 minutes, or up to 4 hours in the refrigerator. Longer marinating time will result in more flavorful and tender chicken. If you are short on time, even 15-20 minutes of marinating will make a difference.

Step 2: Prepare the Vegetables

• Prepare the Potatoes: Wash the baby potatoes and halve or quarter them if they are larger. If using Yukon Gold or larger potatoes, peel them (optional, but recommended for smoother texture) and cut them into 1-2 inch pieces. Ensure the potato pieces are roughly the same size for even cooking.
• Prepare the Onion and Optional Vegetables: Peel the onion and cut it into wedges or thick slices. If using other vegetables like carrots, peel and chop them into similar sized pieces as the potatoes. Broccoli should be cut into florets, and asparagus spears can be trimmed. Bell peppers should be seeded and cut into chunks.

Step 3: Assemble the One-Pan Meal

• Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, or lightly grease it with olive oil. Using a large baking sheet is important to ensure the vegetables and chicken are spread out in a single layer, which promotes even roasting and browning.
• Arrange Vegetables on Baking Sheet: Spread the prepared potatoes and onion wedges (and any other root vegetables like carrots) in a single layer on the baking sheet. Drizzle with a little extra olive oil, and season with salt and pepper. Toss the vegetables to coat them evenly with oil and seasoning.
• Add Chicken and Lemon Slices: Arrange the marinated chicken thighs on top of the vegetables, spacing them out evenly. Slice one of the remaining lemons into thin rounds and tuck the lemon slices around the chicken and vegetables. The lemon slices will roast alongside the chicken, adding another layer of citrusy flavor and aroma. If using faster-cooking vegetables like broccoli or asparagus, hold off on adding them until the last 15-20 minutes of cooking to prevent them from becoming overcooked.

Step 4: Roast the One-Pan Lemon Herb Chicken

• Roast in the Oven: Place the baking sheet in the preheated oven and roast for 40-50 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork, and the internal temperature reaches 165°F (74°C). The chicken skin should be golden brown and crispy, and the vegetables should be tender and slightly caramelized.
• Add Optional Faster-Cooking Vegetables (if using): If you are using faster-cooking vegetables like broccoli, asparagus, or bell peppers, add them to the baking sheet during the last 15-20 minutes of cooking. Toss them with a little olive oil, salt, and pepper before adding them to the pan. This will ensure they are cooked through but still retain some crisp-tenderness.
• Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken in the thickest part of the thigh, avoiding the bone. The chicken is done when it reaches 165°F (74°C). The potatoes should be tender when pierced with a fork.

Step 5: Rest and Serve

• Rest the Chicken: Once the chicken is cooked through, remove the baking sheet from the oven and let the chicken rest for 5-10 minutes before serving. Resting allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat.
• Garnish and Serve: Garnish the One-Pan Lemon Herb Chicken with fresh parsley or extra chopped herbs, if desired. Serve immediately and enjoy! The roasted lemon slices can be squeezed over the chicken and vegetables for an extra burst of lemony flavor.

Nutrition Facts for One-Pan Lemon Herb Chicken (Estimated per Serving)

This One-Pan Lemon Herb Chicken recipe is not only delicious but also offers a good balance of macronutrients and essential vitamins and minerals. Please note that these are estimated values and can vary based on specific ingredients, portion sizes, and cooking methods. The following nutrition facts are based on a serving size of approximately one chicken thigh and a generous portion of vegetables.

• Servings: Approximately 6 servings per recipe. This recipe is designed to comfortably serve a family of 6, or provide leftovers for lunches or meal prepping.
• Calories: Approximately 450-550 calories per serving. This is a moderate calorie count for a satisfying and flavorful meal. The calorie content will depend on the size of the chicken thigh and the amount of vegetables served.
• Protein: Approximately 40-50 grams per serving. Chicken thighs are an excellent source of lean protein, which is essential for muscle building, satiety, and overall health.
• Fat: Approximately 25-35 grams per serving. The fat content comes primarily from the chicken skin and olive oil, which are sources of healthy fats. The type of fat will be mostly monounsaturated and saturated from the chicken and olive oil.
• Carbohydrates: Approximately 20-30 grams per serving. Carbohydrates come mainly from the potatoes and other vegetables. These are complex carbohydrates that provide sustained energy and fiber.

Disclaimer: These nutrition facts are estimates for informational purposes only and should not be considered a substitute for professional dietary advice. For precise nutritional information, use a nutrition calculator and input the specific ingredients and quantities used in your recipe.

Preparation Time for One-Pan Lemon Herb Chicken

This recipe is a winner for weeknight dinners due to its minimal prep time and hands-off cooking method. Here’s a breakdown of the estimated time involved:

• Prep Time: 20-25 minutes. This includes zesting and juicing lemons, mincing garlic, chopping herbs, preparing the vegetables (washing and chopping potatoes, onions, and any other vegetables), and mixing the marinade and coating the chicken. The majority of the prep time is spent on chopping vegetables, which can be streamlined by using pre-cut vegetables if desired.
• Marinating Time: 30 minutes to 4 hours (optional, but recommended). While marinating is optional, it significantly enhances the flavor and tenderness of the chicken. A minimum of 30 minutes is recommended, but longer marinating times (up to 4 hours in the refrigerator) will yield even better results. You can even marinate the chicken overnight for a more flavorful dinner the next day.
• Cook Time: 40-50 minutes. The roasting time will depend on the size of the chicken thighs and vegetables, as well as your oven’s temperature accuracy. It’s important to ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
• Total Time (excluding marinating): Approximately 1 hour to 1 hour 15 minutes. From start to finish, including prep and cook time, you can have a delicious and healthy One-Pan Lemon Herb Chicken meal on the table in just over an hour.
• Active Time: Approximately 30-40 minutes. The active time, which is the time you are actively working on the recipe, is relatively short. Most of the time is hands-off while the chicken and vegetables are roasting in the oven, allowing you to focus on other tasks or relax while dinner cooks itself.

How to Serve One-Pan Lemon Herb Chicken

This versatile One-Pan Lemon Herb Chicken is delicious on its own, but it can be elevated even further with the right side dishes and accompaniments. Here are some serving suggestions to create a complete and satisfying meal:

• Classic Side Salad:
  • A simple green salad with a lemon vinaigrette is a refreshing and light accompaniment to the rich chicken and roasted vegetables. The acidity of the lemon vinaigrette complements the flavors of the main dish beautifully.
  • Consider adding mixed greens, cherry tomatoes, cucumbers, red onion, and a light lemon-herb vinaigrette.
• Grain-Based Sides:
  • Quinoa: Fluffy quinoa is a healthy and protein-rich grain that pairs well with the lemon herb flavors. Cook quinoa according to package directions and fluff with a fork before serving.
  • Couscous: Light and airy couscous is another excellent grain option. It can be quickly prepared and seasoned with herbs and lemon zest to complement the chicken.
  • Rice (White or Brown): Steamed white rice or brown rice are classic choices that absorb the delicious pan juices from the roasted chicken and vegetables. Brown rice provides more fiber and nutrients.
• Bread for Sopping up Juices:
  • Crusty Bread (Baguette, Sourdough): Serve with slices of crusty bread, like a baguette or sourdough, to soak up the flavorful pan juices from the roasting pan. The crispy crust and soft interior of the bread are perfect for enjoying every last bit of flavor.
  • Garlic Bread: Elevate your bread game with homemade or store-bought garlic bread. The garlicky butter complements the lemon herb flavors and adds another layer of richness.
• Vegetable Sides (Beyond Roasted Vegetables):
  • Steamed or Roasted Asparagus: If you didn’t include asparagus in the one-pan roast, steamed or quickly roasted asparagus spears make a lovely green side dish.
  • Green Beans (Sautéed or Roasted): Sautéed or roasted green beans with a touch of garlic and lemon zest are another simple and healthy vegetable side.
  • Broccoli (Steamed or Roasted): Similar to asparagus, steamed or roasted broccoli florets are a nutritious and complementary side dish.
• Sauces and Dips (Optional):
  • Tzatziki Sauce: A cool and creamy tzatziki sauce, made with yogurt, cucumber, garlic, and dill, provides a refreshing contrast to the warm chicken and vegetables.
  • Lemon Aioli: A homemade lemon aioli (garlic mayonnaise) adds extra richness and lemon flavor.
  • Chimichurri Sauce: For a vibrant and herbaceous kick, serve with a fresh chimichurri sauce. The parsley, garlic, and vinegar in chimichurri cut through the richness of the chicken.
• Wine Pairing:
  • Crisp White Wine: A crisp white wine like Sauvignon Blanc, Pinot Grigio, or Vermentino pairs beautifully with the lemon and herb flavors of the chicken. These wines offer refreshing acidity that complements the dish.
  • Light-Bodied Red Wine: For red wine lovers, a light-bodied red like Pinot Noir or Beaujolais can also work well, especially if you’ve added heartier vegetables like carrots and potatoes.

Additional Tips for Perfect One-Pan Lemon Herb Chicken

To ensure your One-Pan Lemon Herb Chicken is a resounding success, here are some additional tips and tricks to keep in mind:

1. Don’t Overcrowd the Pan: Ensure that the chicken and vegetables are arranged in a single layer on the baking sheet. Overcrowding will cause steaming instead of roasting, resulting in soggy chicken and vegetables. If necessary, use two baking sheets to ensure everything has enough space to roast properly.
2. Pat the Chicken Dry: Before marinating, pat the chicken thighs dry with paper towels. This will help the skin crisp up better during roasting. Excess moisture can hinder browning.
3. Marinate for Flavor and Tenderness: While marinating for 30 minutes is good, marinating for 2-4 hours, or even overnight in the refrigerator, will significantly enhance the flavor and tenderness of the chicken. The lemon juice in the marinade helps to tenderize the chicken.
4. Adjust Vegetables Based on Cooking Time: Root vegetables like potatoes and carrots take longer to cook than faster-cooking vegetables like broccoli, asparagus, or bell peppers. Add faster-cooking vegetables in the last 15-20 minutes of roasting to prevent them from becoming overcooked and mushy.
5. Use a Meat Thermometer: The best way to ensure the chicken is cooked through and safe to eat is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C).
6. Broil for Extra Crispy Skin (Optional): For extra crispy chicken skin, you can broil the chicken for the last 2-3 minutes of cooking. Keep a close eye on it to prevent burning. Broiling can quickly crisp up the skin to a beautiful golden brown.
7. Season Generously: Don’t be shy with the salt and pepper. Season the chicken and vegetables generously with salt and freshly ground black pepper. Seasoning is key to bringing out the flavors of all the ingredients. Taste and adjust seasoning as needed.
8. Customize Herbs and Vegetables: Feel free to experiment with different herbs and vegetables based on your preferences and what you have on hand. You can substitute herbs like sage, marjoram, or parsley for rosemary, thyme, and oregano. Other vegetables that work well include sweet potatoes, Brussels sprouts, and zucchini.

Frequently Asked Questions (FAQ) About One-Pan Lemon Herb Chicken

Here are some frequently asked questions about making One-Pan Lemon Herb Chicken, to help you troubleshoot and achieve the best results:

Q1: Can I use chicken breasts instead of chicken thighs?
A: Yes, you can use boneless, skinless chicken breasts, but keep in mind that they tend to dry out more easily than chicken thighs. If using chicken breasts, reduce the cooking time and monitor them closely to avoid overcooking. Bone-in, skin-on breasts will be juicier than boneless, skinless. You might also consider brining the chicken breasts before marinating to help them retain moisture.

Q2: Can I make this recipe ahead of time?
A: You can prepare the marinade and marinate the chicken up to overnight in the refrigerator. You can also chop the vegetables ahead of time and store them separately in the refrigerator. When ready to cook, simply assemble the one-pan meal and roast. Cooked leftovers can be stored in the refrigerator for up to 3-4 days.

Q3: Can I freeze One-Pan Lemon Herb Chicken?
A: Cooked chicken and roasted vegetables can be frozen, but the texture of the potatoes may change slightly upon thawing and reheating. For best results, freeze the chicken and vegetables separately in airtight containers. Thaw overnight in the refrigerator before reheating in the oven or microwave.

Q4: What if I don’t have fresh herbs? Can I use dried herbs?
A: While fresh herbs are highly recommended for the best flavor, you can substitute dried herbs if needed. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs. Dried herbs are more concentrated in flavor, so use less. For this recipe, you could use about 2 teaspoons each of dried rosemary, thyme, and oregano.

Q5: Can I add white wine to the marinade or roasting pan?
A: Yes, adding a splash of dry white wine to the marinade or roasting pan can enhance the flavor and add moisture. About ¼ cup of white wine can be added to the marinade or poured into the baking sheet before roasting. The wine will evaporate during cooking, leaving behind a subtle flavor note.

Q6: How do I prevent the vegetables from burning before the chicken is cooked through?
A: If you notice the vegetables are browning too quickly, you can tent the baking sheet loosely with aluminum foil to slow down browning while the chicken continues to cook. Remove the foil during the last 10-15 minutes of cooking to allow the chicken skin to crisp up.

Q7: Can I make this recipe on the grill?
A: Yes, you can adapt this recipe for the grill. You can grill the chicken and vegetables in a grill basket or on a grill pan. Preheat the grill to medium heat and grill the chicken and vegetables until the chicken is cooked through and the vegetables are tender, turning occasionally. Grilling will impart a smoky flavor to the dish.

Q8: Is this recipe gluten-free and dairy-free?
A: Yes, this One-Pan Lemon Herb Chicken recipe is naturally gluten-free and dairy-free, making it suitable for those with dietary restrictions. Always double-check all ingredients to ensure they meet your specific dietary needs, especially if using pre-made marinades or seasonings.

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